Traditional or fire-sizzle.
Silken tofu, seaweed, green onion.
Fire-sizzled in sesame oil, garlic and chili flakes.
Lightly fried silken tofu topped with topped with green onion, sweet-soy dashi, noriand dried shaved bonito.
Lightly battered vegetables with tempura dipping sauce.
4 lightly battered gulf shrimp with tempura dipping sauce.
Broiled with Japanese aioli and sweet soy.
Pan fried pork pot stickers served with yuzu vinaigrette.
Mochiko dusted and fried chicken bites with tonkatsu mayo.
Steamed shrimp dumpling with chili-soy.
Crispy squid tentacles served with chili aioli.
Skewers of marinated grilled chicken in teriyaki sauce.
Broiled yellowtail collar served with ponzu.
Broiled miso marinated salmon collars served with ponzu.
Marinated and broiled black cod.
Panko crusted pork loin fried with tonkatsu dipping sauce.
Grilled Norwegian mackerel with lemon.
Traditional seaweed salad, seaweed with vinegar, soy sauce, sesame oil topped with sesame seeds and gobo.
Traditional calamari salad with sea beans.
Mixed organic leaf tossed in soy-ginger puree with cucumbers, carrot and tomato.
Sliced cucumber, seaweed and sesame seeds in sunomono dressing.
Two shrimp tempura, avocado, crab mix rolled in tempura flakes, eel sauce.
Crab mix, cucumber, avocado.
Broiled freshwater eel, cucumber and eel sauce.
House smoked salmon onion, cream cheese. Cucumber.
Broiled freshwater eel, cucumber. Avocado, eel sauce.
Deep fried soft shell crab, sprouts, cucumber, yama gobo, lettuce and eel sauce.
Togarashi spicy aioli and cucumber.
California roll topped with tuna salmon shrimp and seabass sashimi.
Asparagus, avocado, yama gobo, cucumber, sprouts.
California roll topped with eel.
Two shrimp tempura, asparagus and avocado in a roll, topped with seared tenderloin, drizzled with a garlic butter and sweet citrus soy.
Asparagus. Cucumbers, avocado topped with masago and sweet soy.
Spicy tuna, 2 shrimp tempura, cucumber wrapped in avocado and sweet soy.
Salmon, crab mix, cream cheese and tempura fried with spicy aioli and eel sauce.
Spicy tuna and cucumber topped with paper thin jalapeno and peppered tuna tataki, green onions, habanero sauce.
Green onion, sriracha aioli, sesame oil, sesame seedsand togarashi.
Spicy salmon roll, salmon, shaved lemon green onion, citrus-soy.
Avocado, gobo, cucumber, tempura green onion, topped with seabass, habanero sauceand citrus-soy.
California roll topped with baked dynamite salmon, eel sauce.
Fresh asparagus, chivesand radish sprouts rolled in crispy quinoa.
Ahi tuna, cucumber, avocado, myoga and green onion tossed in poke sauce served in gyoza cups topped wasabi aioli.
Smoked yellowtail, yucca chips, Asian pear tossed in a chilled bonito sauce.
Two scoops.